Boozy Banana Pudding | The JavaCupcake Blog #BecauseSummer #LoveThyNeighborhood

Boozy Banana Pudding

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Creamy vanilla pudding layered with shortbread cookies and bananas paired with Malibu and Jameson make this Boozy Banana Pudding the perfect grown-up treat!

I’ve never made homemade Boozy Banana Pudding before.  To be honest, I did not really think it was a thing that people did because all I knew was those little pudding mix boxes from the baking aisle at the grocery store.

Boozy Banana Pudding | The JavaCupcake Blog #BecauseSummer #LoveThyNeighborhood

When I thought about making banana pudding from scratch, I reached out to my friends on social media and asked them what made their favorite banana pudding so amazing.  

Every person answered that the pudding had to be made from scratch and contain at least rum.  

Boozy Banana Pudding | The JavaCupcake Blog #BecauseSummer #LoveThyNeighborhood

So that’s what I did.  I made a Boozy Banana Pudding from scratch featuring Malibu, an original coconut rum from the Caribbean, where the spirit of summer shines all year round, and Jameson,  a blend of pot still and grain whiskey from Ireland that is triple distilled; and remarkably smooth.

Making the pudding for this Boozy Banana Pudding isn’t a difficult undertaking.  In a sturdy medium size pot, combine sugar, corn starch, salt and egg yolks. 

 blend of pot still and grain whiskey. Triple distilled, remarkably smooth, and unmistakably Jameson from Ireland.

Whisk all those ingredients together until you get what looks like a clumpy mess.  No worries, though, because it will loosen up as soon as you add the milk.

Pour in the milk and whisk together over medium heat until the sugar and eggs dissolve and the mixture is smooth. 

 blend of pot still and grain whiskey. Triple distilled, remarkably smooth, and unmistakably Jameson from Ireland.

You’ll want to pay very close attention to this next part.  I made the mistake of stepping away and burnt the pudding.  You don’t want that.  Learn from my mistake and DO NOT STEP AWAY for the next 5-7 minutes!

Whisk, whisk, whisk your little heart out until the mixture comes to a simmer and begins to thicken.  As soon as the pudding begins to thicken up (it happens quick and you’ll have mere seconds before it burns) remove it from the heat and whisk until thick.

This next part you'll want to pay very close attention to.  I made the mistake of 

Next up is the butter, vanilla paste, and Malibu. 

The rum what gives this Boozy Banana Pudding it’s distinct flavor and the butter ensure it will be velvety smooth.    

This next part you'll want to pay very close attention to.  I made the mistake of 

You’ll whisk all of that together while the pudding is still warm.  Transfer the entire mixture to a large glass bowl. 

Make sure to scrape down the pot to ensure every last drop of pudding gets in the bowl! 

Boozy Banana Pudding | The JavaCupcake Blog #BecauseSummer #LoveThyNeighborhood

Finally, press a piece of plastic wrap over the pudding so that a film does not form on top while chilling.  Place bowl in the refrigerator for at least 4 hours so that the flavors have time to form and the pudding sets. 

When you’re ready to serve the boozy banana pudding, get 4 mason jars, shortbread cookies, bananas, and make the Jameson whipped cream.

Boozy Banana Pudding | The JavaCupcake Blog #BecauseSummer #LoveThyNeighborhood

I liked using shortbread cookies for this Boozy Banana Pudding because they seemed to hold up a lot better than the traditional vanilla cookies that are normally used. 

There is a lot of moisture sitting on top of the pudding and under the bananas and having a cookie that is not only delicious but will stand up to that is essential in creating the perfect Boozy Banana Pudding.

Boozy Banana Pudding | The JavaCupcake Blog #BecauseSummer #LoveThyNeighborhood

Assembling these desserts is quick and easy.  Simply layer pudding, cookies, bananas three times.  Add a dollop of Jameson whipped cream to the top, sprinkle cinnamon and garnish with a cookie and banana.  

Pure Boozy Banana Pudding Perfection. 

Boozy Banana Pudding | The JavaCupcake Blog #BecauseSummer #LoveThyNeighborhood

Serve the Boozy Banana Pudding immediately.  You can store them overnight if you have extra, but the cookies will get a bit soggy the next day.  

My husband enjoyed his delicious dessert with a glass of Jameson on the rocks and said it was the perfect night cap for his long day.  

Boozy Banana Pudding | The JavaCupcake Blog #BecauseSummer #LoveThyNeighborhood

The perfect drink to go with this Boozy Banana Pudding needs to be light and refreshing.  

A Rum Raspberry Spritzer will cool you down on the hottest day and is the perfect sidekick to the banana pudding.

To make the Rum Raspberry Spritzer, you’ll need:

  • Malibu Rum
  • Raspberry Seltzer Water
  • Fresh Raspberries
  • Ice

Depending on how strong you like your drinks, pour 1-2oz of Malibu into a glass filled with berries and ice.  Fill the glass with the bubbly water and give it a quick stir with a spoon. Pop in a straw and enjoy!

This spritzer could be easily changed using any flavor seltzer water and any fruit you like!  Pick your favorite flavors, the combination possibilities are endless!

  • Save $2.00 now
    • Start date: 07/15/18
    • End date: 08/18/18
    • Offer: Save $2.00 NOW on the purchase of any ONE (1) 750ml bottle of JAMESON® IRISH WHISKEY or MALIBU®.
    • Valid in: Alaska, Arizona, California, Kentucky, Michigan, New Mexico, Nevada, West Virginia, Wyoming
  • Save $3.00 by mail
    • Start date: 07/15/18
    • End date: 08/18/18
    • Offer: Save $3.00 BY MAIL on the purchase of any ONE (1) 750ml bottle of JAMESON® IRISH WHISKEY or MALIBU®.
    • Valid in: Illinois, Louisiana, Missouri, Nebraska, Ohio, South Carolina, Washington

SIP EASY. ENJOY MALIBU RESPONSIBLY. MALIBU® Caribbean Rum With Coconut Liqueur. 21% – 24% Alc./Vol. ©2017 Pernod Ricard USA, New York, NY

JAMESON® Irish Whiskey. 40% Alc./Vol. (80 Proof). Product of Ireland. ©2018 Imported by John Jameson Import Company, New York, NY

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi (guest post on Java Cupcake)

Extreme Chocolate Poke Cake

This chocolate poke cake recipe is rich, decadent, and unbelievably easy to make. It has five different layers of chocolate in it, making it an extreme dessert for the most serious of chocolate lovers.

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi for

Hello Java Cupcake readers!

My name is Becca Heflin and I’m the recipe developer and owner of It’s Yummi. Betsy asked me to share a recipe with you today and I’m honored that she did. There are some delicious looking recipes here on her site, so my extreme chocolate poke cake recipe will be in great company!

I was never taught to cook as a child, so I lived most of my adult life eating out or having frozen dinners and boxed mac ‘n cheese. When I was in my mid-40’s, I became a first-time college student. I decided to major in Culinary Arts, which is where I learned all that I know about cooking and baking. I absolutely love to create recipes from scratch, but I think it’s equally as fun to jazz up a boxed mix or use a starter to get a recipe going. I’m busy, but to be honest, it’s mostly out of laziness! Yep. I’m a lazy chef. I’ll use a shortcut when I can, but I also believe that the way to get the best flavors out of a dish is by making them from scratch.

On top of the chocolate cake layer is a thick layer of chocolate pudding. Again, you can go the homemade route and use my sugar-free chocolate pudding recipe, or you can buy a box of instant chocolate pudding mix. Your poke cake, your rules. 🙂

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi for JavaCupcake.comOne of my favorite recipes was used to make the third layer of this poke cake. It’s a 3-ingredient chocolate ganache, made without heavy whipping cream. Ganache is typically made with 1 part chocolate and 1 part heavy cream. I created a recipe that doesn’t use cream because heavy cream has gotten so expensive lately. The last time I was at the store, they wanted almost seven dollars for a quart of it. That’s a big bite out of my grocery budget! You can certainly make your ganache the authentic way if you’d like to.

Anyway, this cake has a nice thick layer of chocolate ganache that sits on top of the pudding layer. It’s rich and loaded with calories, but it’s so flipping good that it’s worth the indulgence. Grab your favorite pair of stretchy pants and you’ll be all set.


Another component of this poke cake is the drizzle of sweet caramel that I used on the top. I have a great tutorial on my Snickers cupcake recipe post that explains how to make caramel from scratch. If you don’t want to fuss with the homemade caramel sauce, you can use store-bought, which is actually what I did when I made these. The nice folks at Best Boy and Co. sent me a jar of their caramel sauce to try, and this was the perfect opportunity to use it. It was very tasty!

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi for

OK, enough chattering. It’s time to share this delicious poke cake recipe!

Extreme Chocolate Poke Cake

Extreme Chocolate Poke Cake

Yield: 16
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Chocolate cake topped with layers of chocolate pudding, chocolate ganache, chocolate whipped cream, caramel sauce, and mini chocolate chips. A true chocolate lover's dessert!


  • Cake
  • 2 cups granulated cane sugar (15 ounces)
  • 1 3/4 cups flour (7.7 ounces)
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 8 ounces (1 liquid cup) milk, any variety
  • 1/2 cup butter (melted and cooled) or vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 small (3.6 oz.) boxes instant chocolate pudding mix, divided in half
  • 32 ounces (4 liquid cups) milk (any variety), divided in half
  • 8 ounce tub of prepared whipped topping or 2 cups of homemade whipped cream
  • Chocolate Ganache
  • 4 Tablespoons (2 ounces) unsalted butter*
  • 4 ounces (1/2 liquid cup) whole or 2% milk*
  • 8 ounces good quality bittersweet or semisweet chocolate, finely chopped
  • 1/2 cup prepared caramel sauce
  • 1/2 cup mini chocolate chips


  1. Heat oven to 350°F.
  2. Lightly grease a 9-inch x 13-inch baking pan with butter or non-stick spray.
  3. In a medium sized bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt.
  4. In a large mixing bowl (or the bowl of a stand mixer), add the eggs, milk, oil, and vanilla. Mix on medium speed with a electric hand or stand mixer for 1 minute. Add the dry ingredients and mix on medium speed for 3 minutes. Stir in the boiling water. (The mixture will look very thin and runny at this point, but that's okay.)
  5. Pour the mixture into your prepared baking dish. Bake for 35-38 minutes, or until a toothpick comes out clean or with just a few crumbs. Remove pan from oven and place onto a wire rack to cool for 10-15 minutes.
  6. While cake cools slightly, make 2 separate batches of the chocolate pudding according to box directions, but use a large mixing bowl for one batch. To that large batch, use a mixing spatula or spoon to gently fold in the whipped cream until well combined.
  7. Also while cake is cooling, make a batch of chocolate ganache.
  8. After the cake cools slightly but is still warm, use the end of a wooden spoon to poke 6 rows of holes into the cake. Each of the 6 rows should have 6 holes across (total of 36 holes in the cake). Use an offset spatula or the back of a spoon to cover the cake with the chocolate pudding (not the batch with whipped cream added to it). Try to push as much pudding into the holes as you can.
  9. Pour the chocolate ganache layer over the pudding and use the same offset spatula to spread it evenly across the cake.
  10. Add the whipped cream and pudding mixture on top of the chocolate ganache and use a spatula to spread it evenly across the cake.
  11. Next, drizzle caramel sauce over the entire cake and then sprinkle with chocolate chips.
  12. Cover the pan with aluminum foil or plastic wrap and refrigerate for at least 3 hours before serving.


* If preferred, you can omit butter and milk in the chocolate ganache and instead, use 8 ounces (1 liquid cup) heavy whipping cream)

I hope you enjoy this recipe! I would be honored if you visited me at It’s Yummi to see more of my recipes. You can also visit me on Facebook, Twitter, Pinterest, and Instagram.


Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi (guest post on Java Cupcake)
Victoria Sponge Sandwich Cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! |

Victoria Sponge Sandwich Cake

This British-inspired Victoria Sponge Sandwich Cake is my spin on the a classic.  It includes layers of cake filled with rich vanilla pudding, strawberries and topped with fresh whipped cream and is the perfect Sunday afternoon treat or Spring-time dessert!

Victoria Sponge sandwich cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! |

Easter is a holiday that I just can’t seem to decide how I want to celebrate.  I grew up Catholic, so that part of me knows the “real” meaning of the holiday.  Jesus gave his life for us and on Easter He rises to Heaven.  It’s some pretty amazing, deep stuff to think about… and should be celebrated!

But, since I’m not a practicing Catholic anymore, I find myself questioning the reasons to celebrate Easter.  I am not the type of parent that can rationalize spending tons of money on an Easter basket for my kids full candy and toys they’ll probably never play with.  And I just don’t think that visiting the Easter bunny at the mall for some cheesy staged photo is worth my time.  I just can’t wrap my brain around all the hype surrounding Easter when the focus isn’t on the true meaning.

So, what’s left?


Victoria Sponge Sandwich Cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! |

If I’m not going to celebrate Easter for it’s true meaning and I’m not filling my kids with Easter candy… I will use this day to spend quality time with those l love, to cook and bake for them and to enjoy their joy when we share a meal together.

This year, my family includes my husband who is recently home from Afghanistan and my best friend Chasity and her family.  Chasity is moving soon so this may be our last holiday together.

Victoria Sponge sandwich cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! |


I knew that I needed to make something amazingly delicious for dessert this year.  Chasity requested strawberries & cream to be included in the dessert so I started researching recipes to use.  I have always wanted to try Mary Berry’s recipe for Victoria Sponge, so I decided this would be the perfect opportunity!

This Victoria Sponge Sandwich Cake has two layers of Mary Berry’s cake recipe.  Since this is a British recipe for cake, I knew it wouldn’t be like the American cakes I was used to eating.  Mary’s cake is less sweet but perfect when paired with the pudding and strawberries of the filling.

A traditional sponge cake is just filled with jam and topped with powdered sugar.  But, I wanted to liven things up a bit, so I filled my cake with jam, berries and pudding then topped it all with whipped cream and more berries.  SUBLIME!

Victoria Sponge Sandwich Cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! |

Matty loved it.  He was first at the table to get his slice!

When I served the cake, my family requested more of the filling to pile on top of their slice!  So make sure you reserve the extra fillings after you assemble the cake to serve with the finished cake to your guests!

I will definitely make this cake again… I think next time I may even try a blueberry filling.  Yum!

Happy Baking!

Victoria Sponge Sandwich Cake

Victoria Sponge Sandwich Cake

Yield: 1 8in 2-layer cake
Cook Time: 25 minutes
Total Time: 25 minutes


Victoria Sponge Cake

  • 225g (about 1 cup) unsalted butter, soft
  • 225g ( about 1 cup) granulated or caster sugar
  • 225g (about 2 cups) all purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp almond extract
  • 5 medium eggs or 4 large eggs or 8oz eggs

Vanilla Pudding Filling

  • 1 package Jell-O Cook & Serve Vanilla Pudding (NOT instant)
  • 3 cups heavy cream or half & half or whole milk (NOT skim, low-fat, 1% or 2% milk)

Strawberry Filling

  • 3 cups strawberries, cleaned and quartered before measuring
  • 1/4 cup to 1/2 cup sugar (or more if you like it more sweet!)
  • Zest of 1 large lemon
  • Juice of 1/2 large lemon
  • 1 tsp vanilla extract
  • 2 Tbsp corn starch
  • dash cinnamon
  • dash nutmeg
  • 5-6 strawberries, stems removed & sliced (reserve for assembly)

Whipped Cream Topping

  • 1 1/2 cups heavy cream
  • 4 Tbsp granulated or caster sugar
  • 1/2 tsp almond extract
  • 5-6 whole strawberries with stems/leaves (for garnish)
  • Lemon zest (for garnish)
  • Powdered sugar( for garnish)


Victoria Sponge Cake

  1. Preheat oven to 355F degrees.
  2. Grease & flour 8in cake pan and line with parchment paper.
  3. Measure/weigh your ingredients and set aside.
  4. In the bowl of your stand mixer, cream together the butter and sugars until light and fluffy - about 3-5 minutes.
  5. In another bowl, sift together the flour, baking powder and salt 3-4 times until completely incorporated.
  6. Add the flour to the butter/sugar and mix until just combined.
  7. Mix in the almond extract.
  8. One at a time, add the eggs and mix well after each addition.
  9. After all the eggs have been added, mix about 2 minutes on medium-high speed until the mixture is smooth. Scrape the sides of the bowl to ensure everything has been incorporated.
  10. Divide the batter evenly and spread into prepared pans.
  11. Bake about 25 minutes until the tops are golden brown and a toothpick comes out clean. NOTE: DO NOT open the oven to check on these cakes. Let them bake the entire 25 minutes before opening the oven to check done-ness. The cakes will collapse if a sudden rush of cool air hits them before they are fully baked.
  12. Cool in pans for 1 minutes before removing to a wire rack to cool completely before assembling.

Vanilla Pudding Filling

  1. In a medium pot, combine the contents of the vanilla pudding package and the heavy cream.
  2. Prepare as directed on the package.
  3. Pour into a glass bowl and place in the refrigerator until set - about 2 hours.

Strawberry Filling

  1. In a large pan over medium, mix together the prepared strawberries, sugar, lemon zest, lemon juice, spices and vanilla.
  2. Using a potato masher, mash the berries until only small pieces remain but most are broken down.
  3. Stir & cook for 2 minutes.
  4. Remove about 1/4 cup of the juice from the pan and place in a small bowl. Add the corn starch to the liquid and mix until smooth. Pour this mixture back into the berries and mix until incorporated.
  5. Cook strawberries another 1-3 minutes or until it has thickened.
  6. Remove from the pan into a glass bowl and place in refrigerator until cool - about 2 hours.

Whipped Cream Topping

  1. In the bowl of your stand mixer fitted with the whisk attachment, pour in the heavy cream.
  2. Turn mixer on medium-high and beat the cream for about 30 seconds.
  3. One tablespoon at a time, drizzle in the sugar. Mix in the extract.
  4. Continue to beat on medium-high until soft peaks form and the cream holds it shape.


  1. Once the cake layers are cool, the cake can be assembled. Place one layer of cake on a cake stand.
  2. Spread a layer of strawberry filling across the top of the cake, leaving 1/2in of cake uncovered along the edge of the cake. You'll use about 1/3 cup of strawberry filling. Arrange sliced strawberries on top of the filling and gently press down.
  3. Fill a piping bag fitted with a Wilton 1M star tip with the vanilla pudding. Pipe a layer of pudding over the strawberries. Use an offet spatula to gently spread the layer smooth.
  4. Place the second cake layer, top side down, onto the filling and GENTLY press.
  5. Dust the entire cake and cake stand with powdered sugar.
  6. Place a generous amount of whipped cream on the top of the cake in the center.
  7. Zest a lemon over the top of the whipped cream and cake.
  8. Arrange 5-6 whole strawberries on edges of the whipped cream to garnish.
  9. Keep cake chilled until ready to serve.
  10. Serve cake slices with extra vanilla pudding, strawberry filling and whipped cream topping.


Recipe adapted from Mary Berry

How Not to Make Pumpkin Spice Pudding Cupcakes

This weekend, amongst the madness of just-paid Army wives and Thanksgiving shoppers at the Commissary, I spotted a box of Jell-O Pumpkin Spice Pudding!  *SQEEEEEEEEL*  I immediately tossed it into my basket and continued on my shopping.

Today… my husband is hungover.  A bottle of Johnny Walker and half a bottle of Glenlivet between him and his buddy Jody… well, they’re both not happy soldiers today.  Which means… I’m alone to bake whatever my little heart desires!

First, it was my second double batch of Holiday Chex Mix of the season… now it’s cupcakes… and after the cupcakes are done…  the roast, taters and carrots go in the oven!  Are you jealous yet? hehe  It’s a fabulous day to be in my kitchen!

So… the cupcakes.  I’ve said over and over how I’m not a “box mix” kinda baker.  But I find myself lately having a box “on hand” in my kitchen and well… whip up a batch of one-bowl cupcakes using it!  Eeeek.  Now that I have a box of pudding mix… I thought maybe the two might go together!  I thought a nice maple cream cheese frosting would go well with them too!  YUM!

WRONG.  Total disaster.  The batter started out okay…. had promise.  They baked, puffed up perfectly.  See… don’t they look pretty?

WRONG… they sunk.

I thought… well maybe, I can salvage them with frosting.  NOPE.  Wrong again.  I tasted the cupcakes and they were DISGUSTING!  They tasted like pudding… but nothing like cake!  No flavor and just GROSS! ACK!

Into the trash can they went.

I’ve learned my lesson.  NO MORE BOXED CAKE MIX!

And as for the pudding… I’ll stick to eating it out of the bowl and not in my cupcakes.

Here’s a picture of the ingredients I used…. so that you won’t make the same mistakes I did.

1 box cake mix
1 box pumpkin spice pudding
2 cups cold milk
1/2 cup pumpkin puree
1 tsp vanilla (not pictured)

SO… what did I do wrong? Any suggestions? How do you make your pudding cupcakes?


Cake Batter & Pudding Cookies


Box mixes are a huge NO NO in my kitchen!  I do not use them to make any of my cakes or cupcakes… EVER.   I am a strictly a “from-scratch” kinda baker.

BUT… I kept seeing pictures for Cake Batter cookies on Pinterest and I kept thinking to myself that I needed to try them.  The box mix wasn’t the main ingredient so it must be in there just add some flavor and texture.

So, I bit the bullet and bought a box of yellow cake mix.


I know… I almost feel like a traitor as a baker.  That was until I saw how amazing the cookies turned out and I understood.

These cookies are light, fluffy and FULL of yummy flavor.  The dough was pretty stiff, so I wasn’t sure how they’d turn out… but seriously, they are super yummy!  They’d be perfect for anyone who just wants a simple cookie without any fuss!

Cake Batter & Pudding Cookies
Makes 3+ dozen cookies

3/4 cup (12 tbsp) unsalted butter, room temperature
3/4 cup brown sugar, packed
1/4 cup sugar
1 (3.4 oz) package JELL-O French Vanilla instant pudding mix
3/4 cup yellow cake mix
2 eggs
1 tsp vanilla

2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt

1 1.25oz jar of star sprinkles (or any shape you have on hand)

  1. Preheat oven to 350 F degrees.  Line cookie sheet with parchment paper and lightly spray with cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda and salt.  Set aside.
  3. In the bowl of an electric mixer, cream together the butter and sugars.
  4. Add the eggs and vanilla, scrape the sides of the bowl and mix on high until smooth.
  5. Mix in the pudding mix and cake mix and beat on high until incorporated.  (About 30 seconds.)
  6. Add the flour mixture and mix on medium-high until combined.  NOTE:  Dough will be thick!
  7. By hand stir in all but 2 tbsp of the sprinkles into the dough.
  8. Roll 1in. balls of dough and place onto cookie sheet at least 1-2 inches apart.
  9. Using the reserved sprinkles, press a few stars on top of each ball.  This will ensure that you can see that there are sprinkles baked into the cookies!
  10. Bake for 10-12 minutes, rotating pan after 8 minutes.
  11. Let cool on pan for 1 minute before removing to a wire rack to cool completely.
  12. Serve with milk and enjoy!